The owner, originally from kagawa prefecture, opened this restaurant over 50 years ago, wanting people in the kansai region to enjoy delicious udon. this restaurant has been loved in amagasaki since before sanuki udon took the world by storm. the broth is a blend of sanuki-style dried sardines and kansai-style bonito. the noodles are chewy yet smooth. in addition to the simple "konpira udon," "kamatama udon" and "tempura udon" are also popular. "kayaku gohan" and "onigiri" are also easy on the wallet and will fill you up.